Recipe - Nam Prik Num (Hot Sauce)

One half cup Kratiem (garlic cloves),
whole & unpeeled
One fourth cup Hom daeng (shallots), whole
& unpeeled
6 Prik (unripe) chi fa (Thai
jalapenas)
4 md Tomatoes
One half cup Makhuea pro (Thai eggplants)
2 tablespoon Nam manao (lime juice)
2 tablespoon Nam pla (fish sauce)
1 tablespoon Palm sugar
1 tablespoon Hom daeng (shallots), finely
chopped
1 tablespoon Bai chi (coriander/cilantro
leaf), chopped

This sauce is originally from the Northern region of Thailand, and is
traditionally made from "young" or unripened, pale green chilis. However
you can easily make it from the ripened ones sold in Western stores, losing
only slightly to the subtleties of flavor. The ingredients are first
grilled or barbequed. In Thailand this is done by placing them on an iron
sheet over a charcoal fire, but you could do it just as well with careful
use of a handheld handyman's propane torch. The eggplants used are the
golfball sized Thai egg plants, but if these are unavailable, cut a normal
purple aubergine up with a melon baller.

Method: Grill, barbeque, or char the garlic, whole shallots, chilis and
tomatoes until the skins just start to turn black. Skin and quarter the
tomatoes and discard the seed pulp. Put the eggplant in a small saucepan,
cover with water and simmer until barely cooked (they should still be
firm). Place all the ingredients in a mortar and pestle or food processor
and process to a coarse paste. Taste for balance: the sauce should be hot
and sharp. If too hot add a little more sugar and lime juice (and possibly
a little more fish sauce). Wll keep 34 weeks in a refrigerator.
Posted to CHILEHEADS DIGEST V3 #143

Date: Tue, 29 Oct 1996 12:09:12 0700

From: "Colonel I.F.K. Philpott" colonel@korat1.vukorat.ac.th